Vegan Baleelat (Sweet Vermicelli Breakfast)

Ingredients

• 1 cup Vermicelli noodles
• 3 cups Water
• 1/2 cup Dates, pitted and chopped
• 1/4 teaspoon Saffron threads
• 3 Cardamom pods, lightly crushed
• 1 teaspoon Rose water
• 1 tablespoon Vegan butter
• 1 tablespoon Toasted sesame seeds

Instructions

1. 1In a medium saucepan, bring the 3 cups of water to a rolling boil over high heat, about 400°F (200°C). Add the 1 cup of vermicelli noodles and cook for 5 to 7 minutes, or until they are softened. Drain the noodles well and set them aside in a bowl.
2. 2In the same medium saucepan, combine the 1/2 cup of dates, 1/4 teaspoon of saffron threads, and the 3 lightly crushed cardamom pods with 1 cup of fresh water. Bring this mixture to a simmer over medium heat, about 300°F (150°C). Cook for 5 minutes, or until the dates are soft and the water has taken on a deep saffron color and aroma.
3. 3Carefully remove and discard the 3 cardamom pods from the saucepan. Add the cooked vermicelli noodles, 1 teaspoon of rose water, and 1 tablespoon of vegan butter to the saucepan with the date and saffron mixture.
4. 4Stir everything together constantly over medium-low heat, about 275°F (135°C), for 2 to 3 minutes. Continue stirring until the vermicelli noodles are heated through and the 1 tablespoon of vegan butter has completely melted and is incorporated into the mixture.
5. 5Serve the Vegan Baleelat hot in bowls. Garnish each serving with 1 tablespoon of toasted sesame seeds before serving.

Substitutions

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